Kosta night. With a bottle of Greek white wine (Axia Malagouzia), I decided to follow a bit of a Greek theme. First I got the salmon going in the oven with sliced fennel, plenty of lemon juice, and a small amount of salt and pepper. Then I cooked the mussels in the pot with plenty of garlic, white wine, sliced bell pepper, and few other ingredients. Once the mussels opened, I removed most of them from their shell and returned them to the pot. I added a handful of chopped parsley, tomatoes, and finally the salmon. This dish, though very light, was full of flavor and texture, and the wine was the perfect accompaniment with its aromas and hint of rosemary. Kalí óreksi!